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Analysis of the Aroma of the Intact Fruit of Coffea arabica by GC-FT-IR
Volume 38, Number 2 (April 1984) Page 181-184
Purcell, James M.; Magidman, Paul
Gas chromatography-Fourier transform infrared spectroscopy has been used to analyze preconcentrated headspace samples of the volatile mixture emanating from the intact fruit of Coffea arabica. Among the components identified were carbon dioxide, ethyl acetate, ethanol, isoval-eraldehyde, water, 3-methyl-1-butanol and 3-hydroxy-2-butanone.